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Grinding, Brewing, Tips
Grinding
Each processing step shortens the coffee’s lifetime. Whereas raw coffee
can be stored for years, roasted coffee will lose its aroma in two weeks at the
latest, if stored improperly. If it is ground, it even loses its unique aroma
within a few days. Ideally, the coffee should be ground shortly before
consumption. The finer the coffee is ground, the spicier the taste. A coarse
grinding produces a somewhat lighter aroma. Espresso is always ground very
fine.
Preparation Cafétiére / French Press
Size of grind and dosage:
coarsest size of grind, 1
coffee spoon per cup
Preparation:
Wait until the
water has stopped boiling and pour it until 2 centimeters below the rim, then
stir carefully, wait for one minute, stir carefully again, close the pot with
the sieve lid, wait for further three minutes and move the sieve downwards
without applying pressure. Stirring the coffee twice will make all coffee
particles soak water and sink to the ground.
Traditional hand brewing
Tip:
Instead of a paper filter, use a gold filter. The
gold filter does not hold back the aromatic oils. It has been found that pouring
water in splashes over the coffee makes a more aromatic and full-bodied coffee
than continuous pouring, the coffee should always drain completely before water
is again poured into the filter.
Size of grind and
dosage:
medium size of grind, 1 coffee spoon per
cup
Preparation:
soak all coffee particles well with
water which has just stopped boiling and then add water which has just stopped
boiling until the desired quantity of coffee has been reached. In order to allow
the coffee to give off its aromatic oils, all coffee particles must be well
soaked.
Espresso-machine for stove
Size of grind and dosage:
medium size of grind, 1
coffee spoon per cup
Preparation:
Press the coffee
powder in the sieve for home model machines only lightly. If the size of grind
was too coarse, this can be compensated by stronger pressing.
Fully automatic espresso machine
Follow the manufacturer’s
instructions.
Dosage
The dosage determines the
strength, taste and beneficial quality of the coffee. For one cup of coffee take
6 to 8 g of ground coffee.
Water quality
The brewed coffee consists by 98 % of water. Good coffee water should be
rich in minerals and oxygen. Water that is too hard, calcareous is not suitable.
The heating time should be short.
Brewing temperature and time
The best brewing temperature is between 90 °C and 96°C, the brewing time
should be 4-6 minutes.
Storage time and temperature
Coffee should be brewed for immediate consumption and drunk soon (within
30 minutes)
Storage
The biggest threats to the coffee aroma are oxygen and humidity. Store
your coffee in a dry place and away from intensive scents. Keep it in its
original packing (it is safe from scents) in a box. Coffee remnants become
rancid after some time.
Milk and sugar
Milk makes the coffee aroma a bit milder and makes it easier to digest.
Due to the milk, the caffeine is absorbed more slowly. Sugar, chemically seen,
does not interact with coffee.